Directions:
Cut across rabbit just below the front legs. Cut across rabbit just above the
back legs. Cut through backbone to halve the pieces with front and back legs
attached. You should have 5 pieces. Rinse rabbit; pat dry.

In a 10-inch skillet cook the bacon until crisp and brown. Remove, drain on
paper towels, reserving pan drippings in skillet. Crumble bacon and set aside.

Cook celery, onion, and garlic in pan drippings until tender. Slowly add the
wine, chicken broth, oregano, marjoram, and bay leaf. Bring to boiling, scraping
up the bacon bits. Add the rabbit. Reduce heat; cover and simmer about 45
minutes or until rabbit is tender and easily pierced with a fork. Turn rabbit
once during cooking. Transfer rabbit and vegetables to a platter and keep warm.

Measure pan juices; reserve 3/4 cup and return it to skillet. Add cream. Bring
to boiling and reduce heat to medium. Cook and stir about 6 minutes or until the
cream thickens slightly. Pour thickened sauce over the braised rabbit. Sprinkle
rabbit with the crumbled bacon and parsley.